No. 1054 Darne de Saumon marinée.
Cut two good slices from the middle of a fine salmon, four inches in thickness, and dress them in a marinade, as for the trout, first tying them up; stew one hour, and leave them in the marinade to cool; when quite cold drain them on a cloth; dress on your dish, fill the centre with Montpelière butter (No. 1366), garnish with a border of eggs, and sauce round with a very white Tartare sauce (No. 38), and sprinkle a little chopped gherkins over.